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Close-up macro shot of the tender crumb texture in a slice of Pineapple Bread featuring chunks of pineapple.

The Best Pineapple Bread Recipe with Sweet Sugar Glaze

This rustic Pineapple Bread recipe features a mouth-watering tender crumb, juicy pineapple chunks, and a thick white sugar glaze. Perfect for breakfast or dessert, it is an authentic, home-cooked masterpiece.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 can (8 oz / 227g) crushed pineapple Drained well, juice reserved for glaze
  • 1 cup (150g) pineapple chunks Drained and patted dry
  • 2 cups (240g) all-purpose flour Spoon and leveled
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar Packed
  • 1/2 cup (115g) unsalted butter Melted and cooled slightly
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs Room temperature
  • 1/2 cup (120g) sour cream Room temperature
  • 1.5 tsp (6g) baking powder
  • 0.5 tsp (3g) baking soda
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) fine sea salt
  • 1 cup (120g) powdered sugar Sifted
  • 1-2 tbsp (15-30ml) reserved pineapple juice From the crushed pineapple can

Equipment

  • 1 9x5 Inch Loaf Pan Greased and lined with parchment paper.
  • 2 Mixing bowls For wet and dry ingredients.

Method
 

Baking the Pineapple Bread
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper. Whisk flour, granulated sugar, brown sugar, baking powder, baking soda, and salt in a large bowl.
  2. Whisk melted butter, vegetable oil, eggs, sour cream, and vanilla extract in a medium bowl until smooth. Fold in the drained crushed pineapple, reserving the juice.
  3. Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined. Gently fold in the drained pineapple chunks.
  4. Pour batter into the prepared loaf pan. Bake for 55-65 minutes until a deep golden-brown crust forms and a toothpick inserted into the center comes out clean.
  5. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Whisk powdered sugar with reserved pineapple juice until thick and opaque.
  6. Spoon the thick white sugar glaze over the fully cooled loaf, letting it drip down the sides. Slice and serve.

Notes

Tip 1: Pat your pineapple chunks dry before adding them to the batter.
Tip 2: Toss pineapple chunks in a tablespoon of flour to prevent sinking.